Dessert | cottage cheese date shake cups
cottage cheese date shake cups
- 1 (5.3-ounce) cup 2% or full-fat cottage cheese (like the Good Culture cups); otherwise measure out a heaping 1/2 cup
- 1/4 cup 2% or full-fat plain Greek yogurt (I always use Fage)
- 1 tablespoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 Medjool date, pitted and chopped
- 1 tablespoon granola (optional)
- 1 tablespoon almond butter
- 1/2 ounce bittersweet chocolate, chopped (or ~2 tablespoons dark chocolate chips)
- 1/2 teaspoon refined coconut oil
Drain the cottage cheese, if needed. (The less liquid you start with, the thicker the mixture).
Combine the cottage cheese, yogurt, maple syrup, vanilla, and cinnamon in a mini food processor or high-speed personal blender. Process until fully whipped and combined, scraping down the bottom and sides as needed. Add the chopped date and pulse until just incorporated.
Add the granola (if using) to the bottom of the now-empty cottage cheese cup. (This just adds a little extra crunch!) Spoon the cottage cheese mixture into the cup. Top with the almond butter.
Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Use a spoon to spread the chocolate over the top of the mixture.
Freeze until the chocolate is completely set, at least 10 minutes and up to 1 hour. (Any longer, and the mixture will begin to freeze…you instead want it to be a thick pudding/mousse-like texture). I’d say 20-30 minutes is the sweet spot.
Crack the chocolate shell and dig in! 🥄
Yes?
No?